Week 19 - Soup - dry or canned

Week 19: SOUP Dry or canned soup, don't forget crackers.

I thought I would start with a soup base - here is an idea for a cream base soup.

Just by having this basic recipe for cream soup base your are able to make endless types of soups by adding one or two ingredients. Great for families who have picky eaters or just want a variety of soups to choose from. By adding either broccoli, cauliflower or jalapeno you will have a nice variety to serve to your friends and family.

 

Instructions

things you'll need:

• one stick of butter
• 1/2 cup all purpose flour
• 2 cups chicken stock
• 2 cups whole milk

1. • 1
     Melt the stick of butter in a large pot and add 1/2 cup flour slowly until thick and bubbly.
   • 2
     Slowly add 2 cups of chicken stock to butter/flour mixture until well mixed.
   • 3
     Warm the 2 cups of milk and slowly add to butter/flour/stock mixture and simmer until thick and creamy.
   • 4
     * To make jalapeno soup add 10 fresh jalapenos sliced and 1/2 carrot grated and simmer until the vegetables break down, and then add 1 cup of cheddar cheese.
     * To make broccoli soup add 1 cup of chopped broccoli and 1/2 carrot grated and simmer until the vegetables break down, and then add 1 cup of cheddar cheese.
     * To make cauliflower soup add 1 cup of chopped cauliflower and 1/2 carrot grated and simmer until the vegetables break down, and then add 1 cup of cheddar cheese.
     * Let the soup stand for 10 minutes before serving.
     * If the soup is too thick add a little milk.
     * If the soup is too thin add some instant potatoes to thicken

If you go to the link below you will find great prices on soups ready to store for your food storage.  They are having a great sale right now so if you can take a moment and check it out!

http://beprepared.com/product.asp?pn=FS%20C140